Chicken Curry Tomato Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 122.2
  • Total Fat: 4.2 g
  • Cholesterol: 31.3 mg
  • Sodium: 582.4 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 12.7 g

View full nutritional breakdown of Chicken Curry Tomato Vegetable Soup calories by ingredient


Introduction

I was looking for a hearty, warm, vegetable soup to make from what I had in the refrigerator. You can add veggies or substitute spinach or kale for the chard.

I used a sweet curry in this recipe to complement the tomatos. Add more curry to make a more robust flavor. I was looking for a hearty, warm, vegetable soup to make from what I had in the refrigerator. You can add veggies or substitute spinach or kale for the chard.

I used a sweet curry in this recipe to complement the tomatos. Add more curry to make a more robust flavor.
Number of Servings: 10

Ingredients

    10 oz baby carrots sliced
    1/2 large onion chopped
    2 cans Swanson Chicken Broth 99% Fat Free
    1 can Muir Glen Fire Roasted Diced Tomato
    2 boneless, skinless chicken breasts diced in small chunks
    1 green pepper diced
    1 can water
    1 tbsp Curry powder
    1 tbsp penzeys garlic salt or to taste
    2 cup ranbow chard chopped
    2 tbsp Extra Virgin Olive Oil

Directions

Start by cooking onions and sliced carrots with olive oil until carrots are tender and onions start to brown. Add chicken and cook until pieces are slightly brown add green peppers continue to cook for a few minutes.

Once green peppers are tender add broth, tomatos, water, and seasonings. Stir until blended.

Bring to a low boil and reduce heat to a simmer. Add Chard and season to taste. Allow chard to wilt and serve.

Serving Size: this recipe makes at least 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user STRACA.